By using the free-standing paper muffin cups, you eliminate any oil needed to grease the muffin tins and they’re every bit as good. They also make your muffins look extra special if you want to bring them to an event. These are listed as breakfast muffins but they can be enjoyed any time of day. They’re not super sweet but have a rich chocolate flavor. You can add more sweetness by adding the powdered sugar garnish – it’s completely up to you. For those who like their muffins bittersweet, they can do it sans powdered sugar and have some fresh fruit on the side. I like strawberries or raspberries with these muffins but it’s your call. These can also be made the night before so they’re perfect for busy people that want to eat and run.
Recipes vary, but on average 1/2 cup is used for approximately 6 servings – that means you’re getting 14 grams of fat in one serving of tabbouleh from the oil alone! A lot of people think olive oil is healthy so you can just have as much as you want, but that’s simply not so. Fat is still fat and you want to use it sparingly – even the healthy fats.
This recipe uses the flavors of tabbouleh with only 1 T. of olive oil for the entire recipe. That means your portion of olive oil only contains 2.3 grams of fat – that’s a big difference especially considering it still tastes like tabbouleh. The flavor comes in large part from the other, healthy tabbouleh ingredients – like fresh lemon, basil and garlic. You will NOT miss the olive oil, I sweat. So, what does pasta have to do with a tabbouleh recipe? Nothing, but I love pasta and this is a great summertime pasta salad that’s light and fresh without the heavy mayo. It’s a Greece-meets-Italy dish that you are going to devour. The colors are as vibrant as the flavors. It also tastes great the second day (if it lasts that long).
It’s actually chocolate cake that is dyed with large amounts of red food coloring – I used to make it often when I was vegetarian but after becoming vegan I started looking for healthier ways to get my red velvet fix. So I turned to nature’s coloring box.
Strawberries and beets give this smoothie its deep red color and also add nutrients and antioxidants. Beets also lower blood pressure and fight inflammation. But my favorite ingredient is the raw cacao, pronounced kuh-COW. Note, this is different from cocoa which is processed. It is a superfood beyond compare. Not only is it the “good” part of the chocolate (before manufacturers cook it, destroy it’s healthy nutritional properties, and add milk and sugar), it is the single highest food source of magnesium, something many of us over the age of 40 lack. Magnesium provides a world of healthy benefits for our bodies. Low magnesium levels have been linked to osteoporosis and high blood pressure. Cacao has also been associated with lowering diabetes by regulating insulin levels.
Cacao supports the adrenal function and can give you a healthy energy boost. I put it in my smoothies before I take my morning run and it makes me feel great. I don’t drink coffee so this give me a natural, non-jittery energy. I also use agave nectar because it does not spike blood sugar, which is also important for our insulin levels and weight loss. I like using the cacao nibs for their added crunch and texture, but you can use powdered cacao.
You can also make your own whipped topping by simply putting a can of full fat coconut milk in the fridge overnight. Upon opening the can, scoop out only the coconut part and do not use the water. Mix it in a high speed mixer with 1 T. of agave nectar until peaks form. You’ll have delicious “whipped cream”. Or if you’re in a hurry, just use So Delicious Brand Coco Whip, which you’ll find in your frozen food section.
Polenta is made from cornmeal and the easiest way to use it in a recipe is to get the precooked type that comes in a roll. You can slice, heat and serve this dish very quickly and end up looking like you’ve spent hours in the kitchen.
As with any recipe, using fresh herbs will make it taste extra special. I also use a jarred sauce that I believe tastes as good as my own homemade version. This recipe is perfect when you want something delicious but don’t have a lot of time. You can serve it as an appetizer or a main course.
Matt made such a fuss over the recipe that it immediately went viral. But after doing the math, I estimated that Matt’s pie had about 200 calories more than a Big Mac with about as much fat.
Unacceptable! So I made my own version – vegan style – and I have to say, it looks just as good and the real thing and tastes delicious. I substituted the meat with Beyong Beef brand beef crumbles and used Ciao brand cheese from Field Roast. The Ciao cheese doesn’t melt in the oven, but it’s still tasty and creamy and does the job. Finally, the most important part of the flavor for me was to add lots of fresh basil – this is not just a garnish – it really enhances the flavor. I also added a little agave nectar to sweeten the tomato paste which can be bitter and used red onions, also for sweetness. You can see the original recipe at the link below, but I hope you and Matt will try my healthy alternative.
Adapted from an original recipe by Adam Richman (http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701)
Toast is so warm and satisfying when it is made with quality bread. And by quality bread, I mean bread that has sesames seeds, or caraway seeds, or oats or some other amazing topping that gives it a little extra texture, crunch and interest.
My favorite toast is made from Ezekiel or Genesis brand bread – these breads are not only vegan, but dense and satisfying. They can hold up to anything. For this recipe, however, I used a different bread. I wanted a very large slice of bread to hold up to this hearty topping and to be big enough for a meal. It’s almost like eating a salad sandwich. The warm, crunchy toast contrasts with the creamy avocado and the bright orange dressing coats the crunchy fennel and earthy heirloom tomatoes. It’s got a warm, comforting taste with a refreshing pop. It’s something unexpected, but I think you’ll love it.